Abstract

Numerous dietary factors may favour an increased incidence of atherosclerosis. Among atherogenic factors in the diet, animal fat is the most widely recognized. A direct correlation has been established between saturated fatty acid and cholesterol intake, hypercolesterolemia, and the development of coronary heart disease [1]. In recent years, considerable interest has also been devoted to nutrients from vegetable sources. This interest has been particularly addressed to dietary components such as fibres, vegetable fat, and vegetable proteins. Epidemiological data show, in fact, that vegetable protein intake is negatively correlated with plasma cholesterol and coronary heart disease development [2].